Orange and halloumi salad with chickpeas
Make a vinaigrette by whisking together the ginger, garlic, chilli, vinegar, oil and orange zest. Season to taste and set aside. Heat a griddle pan. Slice each block of halloumi into four slices. Griddle for two minutes on each side then set aside. Meanwhile mix the orange segments, chickpeas and smoked almonds with the vinaigrette mixture. Check the seasoning. To serve, divide the halloumi between four plates and spoon over the chickpeas, almonds and oranges, leaving some of the vinaigrette to mix with the salad leaves and mint. Scatter this over the halloumi.